There are so many yummy looking recipes posted on social media, but frankly most of them seem like they should come with a defibrillator and/or a gym membership! How about something yummy and healthy?!? I was throwing stuff in a pot the other night and came up with this recipe. Mark and I LOVED it and the kids seemed to enjoy it also. It has lots of flavor, lots of veggies and not a lot of fat.
1 – 28 oz can crushed tomatoes in puree
1 – 8 oz can of tomato sauce
3 chicken thighs cut into bite size pieces
4 large fresh basil leaves, diced
2 cloves of garlic, pressed or diced
1 tsp oregano
1 tsp cumin
½ tsp crushed red pepper flakes
Salt and pepper to taste
1 red bell pepper, diced
1 cup sliced baby bella mushrooms
½ cup of red wine
4 Splenda packets
10 spears asparagus, cut into 1” pieces
1 zucchini, diced
¼ cup grated fresh parmesan cheese
1 package whole wheat pasta, I used spaghetti, but pick your shape!
Spray dutch oven or large pot with cover with non-stick cooking spray, pour in first 13 ingredients and stir. Cook covered on low heat for 45 minutes (or you could put this in a crock pot and allow more time). After slow cooking add the last two ingredients, stir and cook an additional 15-20 minutes (waited to add these, so the veggies don’t get soggy). While veggies are cooking with your concoction you can boil your pasta. Once pasta is cooked, stir into chicken mixture and serve!
You’ve got your protein, starch and veggies all in one dish! Enjoy!